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Rinse the jasmine rice thoroughly to remove excess starch.
In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it rest, covered, for 5 minutes.
In a small bowl, mix together grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.
Heat the olive oil in a large skillet over medium heat.
Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through.
Pour the lemon ginger glaze over the chicken and cook for another 2–3 minutes, stirring until the glaze thickens and evenly coats the chicken.
In a bowl, combine the diced pineapple, mango, red onion, lime juice, and chopped cilantro (if using). Season with salt and pepper, and toss gently to mix.
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Adjust the spice level to taste.
Start with a base of coconut rice in a serving bowl.
Add the lemon ginger chicken on top.